Caramel Apple Coffee Cake – Low Carb and Gluten-Free

Okay, so today is supposed to be a Makeover Monday post but already I am getting off track and straying from the schedule. And here we are, only the second week in! Welcome to the world of Carolyn, disorganized blogger and hater of all things routine. That girl, she can’t stick to a schedule if her life depended on it! Although, truth be told, this one is due to circumstances beyond my control. I have a great makeover recipe for you, but because it is part of larger campaign, it’s being pushed to tomorrow or Wednesday. And so, Makeover Monday becomes Makeover Tuesday or Wednesday. Doesn’t quite have the same ring to it, does it?

However, to appease you, I offer up this delectable low carb Caramel Apple Coffee Cake. Apple season is in full swing here in New England, and apple-picking is one of my favourite things about fall. I have always loved apples and back in the day when I had a fully working pancreas, I ate at least one a day. Apples are surprisingly high carb, so I now limit myself to half an apple here aor there. Or I eat one before I go for a run or work out, since I will burn the sugars up quickly anyway. But they still rank among my favourite fruits and there are usually plenty of apples in our fruit drawer. They’re infinitely portable and great for kids’ lunches, since they won’t smoosh like softer fruit.

Even if I couldn’t eat apples at all, I’d probably still go apple-picking every fall. It’s a tradition in these parts and it was when I was growing up in Toronto too. Getting out of the city and into the apple orchards on a warm, sunny fall day makes the world seem like a friendlier place. And those sun-warmed apples picked right off the tree…truth be told, I’d run a whole marathon, just to be able to eat one. That crisp flesh, crunching under your teeth, releasing the tangy juice and sweetness onto your tongue. Yep, that’s worth some serious mileage in my books!

This recipe idea has been floating around in my brain ever since the kids went back to school, and I could hardly wait until we went apple-picking to make it. I knew I’d have to go light on the actual apple in the cake, to keep the carb count down. But I helped the flavour along a bit with some apple flavouring in the cake batter. Then I swirled in some homemade low carb caramel sauce into the batter, and sprinkled the top with a cinnamon crumb mixture halfway through baking. And then a drizzle of some more low carb caramel sauce to finish it off.

Now that’s what I love about fall!

This recipe is also being featured in a wonderful Fresh & Festive Holiday eZine. I am so honored to be asked to contribute 4 gluten-free, low sugar and healthy recipes to this gorgeousfree download. The focus is on using fresh produce in your holiday cooking, such as tomatoes, berries, apples and dates. The Please check it out here: Fresh & Festive

In a large bowl, beat butter with Swerve until smooth. Beat in eggs, apple flavoring and stevia extract.

Beat in almond flour mixture in two additions, alternating with almond milk. Stir in chopped apples.

Spread batter in prepared pan. Drizzle half of the caramel sauce over top and swirl into the batter with a knife.

Bake 25 minutes, then remove from oven and sprinkle with cinnamon crumb mixture. Bake another 25 minutes, or until golden brown and center is set (if your cake is browning too quickly, cover with foil for the last 15 minutes of baking).

Remove from oven and let cool. Then run a sharp knife around the inside of the pan to loosen sides. Remove sides and drizzle with remaining caramel sauce.

Recipe Notes

Serves 16. Each serving has 7 g of carbs and 3 g of fiber. Total NET CARBS = 4 g.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.
I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.
I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Reader Interactions

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Is there a reason for combining xylitol and swerve in the caramel sauce? I love to use xylitol but our little doggies get into our trash and after a couple of small panics I decided to switch to eyrithritol instead. O.O

Awesome, I think I’ll give it a go with all eyrithritol and make them into muffins as my hubby will most likely reheat when he eats them :). His fave breakfast used to be these rich pumpkin and butterscotch muffins that are definitely not low carb or sugar free, I think this will be a great substitute !!

First of all, your blog is absolutely amazing and has really helped me find recipes that I can make to accomodate the rest of my family’s standard diet. They love all the new dishes I’m making for them and I get to enjoy them too. Also, I didn’t know you grew up in Toronto! The apples are absolutely huge here, and when I went apple picking last weekend I came home with over 25 lbs of apples and no idea how to cook them into something low carb. Thank you so much for this recipe, it’s a life saver!!

I’ve recently discovered your website and have had very good success with your recipes. I’m wondering if there might be a good substitute for the whey powder. It’s not easily obtained where I live. I’ve looked on the Internet and have found only large quantities to order. Plus, I don’t really enjoy the taste. Any suggestions? Thanks so much!

Robin, you can order unflavored whey protein powder from iherb.com – they deliver all over the world. I ordered a fairly small canister, wasn’t expensive, got here (Israel) in about a month. And shipping is cheap, too – I pay $4 for any package that is under 4lbs in weight.

I love apples as well and I was keeping myself from eating a lot. With my CGM, I realized that a 4oz tart apple such as a Macintosh is not more than 6-7g each (which is far from the nutrition fact). I can totally eat 1 or 2 per day without even using insulin (I’m type 1). Your cake is lovely. Now I need to bake…

I love good coffee cakes that are moist. I finally found this breakfast place that serves excellent blueberry coffee cake (and I’m going this Fri for brunch!). They started to serve apple coffee cake that I had been curious. Now that I saw yours I’m even more excited to taste it. Your coffee cake looks really delicious, Carolyn! I’ll need to save this recipe so that I can make my own (it’s about time!). 🙂

This looks divine. Is there any way I can make the caramel sauce dairy free? I can use palm shortening in place of butter, but I don’t know what I could use instead of the whipping cream… do you think coconut cream would work, in terms of consistency and flavour? Thanks!

Thank you for telling us all about your being a diabetic. My son 29, was diagonosed a year ago (type 1). He is struggling with his diet and I am concerned for him. He is not a big sweet eater but loves pasta, bread, and crackers. I love getting your recipes via email. Thank you again for the yummy and eye appealing photos.

Looks wonderful! There are only two of us, so it looks like I’ll be making muffins c this recipe. Wonder if the Carmel sauce would freeze in ice cube trays so I could use when I thaw out a couple of frozen muffins for us? Also, I would like to thank you for setting up your recipe print page to be able to print two sides; this certainly helps to save paper!

Coconut flour won’t help you, because it contains no protein (the protein helps things rise properly). How about this? Add another 1/4 cup of almond flour and one extra egg. The consistency will be a bit different but it should still be good.

I’m wondering what kind of stevia you used. I have the old formula nunaturals which is very concentrated. I usually have to use much less than the recipe calls for if the original recipe used the kind that has filler.

This cake has definitely put me and my tastebuds in the mood for all things fall even though the weather is quite cooperating yet! This looks scrumptious; especially that lovely molten caramel. I was wondering whether you thought chayote might work in place of or combined with the apples to lower the carb count even further? I’ve made a chayote “apple” crisp before that tasted like the real thing (it’s a sponge to soak up the spices & flavoring) but I don’t know how it would work in a cake. At any rate, I’m definitely making this. Thanks!

Great looking recipe! 🙂 I tried to make a caramel sauce today and I was heating splenda over medium heat and suddenly my pot broke from underneath (it split open) and I heard a pop noise. Some sort of reaction to the splenda being heated I guess. This caramel sauce looks good though! Can you think of why this happened? I don’t know much about working with these types of sweeteners in baking!

As far as the sweeteners, I just have Splenda and Truvia at home, and I’m not sure if I could find the other ones you have listed without having to order online- I want to make this recipe this weekend; I’m impatient! I know you don’t use Splenda, but do you think I could use what I have? Why the use of 3 different sweeteners anyway? Thanks!

Truvia is erythritol so you could try to caramelize that, but it will end up hardening once on the cake. It won’t be bad, though, just not a liquidy glaze. Every sweetener has its advantages and disadvantages and I think they work best in combination.

Well Carolyn, I think you outdid yourself with this one. I made it for a fall themed baby shower I was hosting and it was incredible! This is going to be a staple for holiday breakfasts at our house. Thank you so much for yet another wonderful recipe!

I made this over the weekend and it is absolutely amazing! I first thot one apple would not be enough but it was. Since my hubby is diabetic he didn’t need more than that. What a blessing you are. I had given up cooking fun stuff but not anymore. Thank you so much. Mine even looked just like your picture!

My daughter was in from college this weekend and I made this as a treat – she deemed the caramel sauce “better than caramel!” It was a big hit, just as your recipes I have tried are. Thanks! You inspire me to keep on baking AND keep my carb count down.

My family is having an early Thanksgiving dinner this Saturday, since family members will be vacationing over the holidays and we won’t all be together. I’m going to make this for dessert and my thought is to make on Friday, after I get home from work. Do you think I can leave it out on the counter until our early dinner the next day? Or should it be refridgerated?

Carolyn, I used this recipe to make an upside-down cake — I just put sliced apples in the pan, covered with caramel sauce, and then poured in the cake batter. The cake performed beautifully, being substantial enough to support the topping, and flexible enough to absorb the apple juices as it was cooking.

Hi,
Just wanted to let you know I am sharing your wonderful recipe tomorrow in my Gluten-Free Recipe RoundUp with a link back to your original post!
Have a terrific weekend!
Cathy from APeekIntoMyParadise.com

I know that a lot of people have asked about using erythritol/only swerve for the caramel sauce and you said it’ll re-crystalize. But do you think I could use only powdered swerve and make it more like a caramel glaze?

Your blog is hands down my favorite website. Thank you for creating/adapting such amazing recipes!

Do you have an info sheet of all the different sweetner you use in your baking, including brand names, and how to use them effectively. I am so confused, swerve, xytiol, erythitoil, liquid, etc. Until I started this way of eating I only used sweet n low to sweetened my ice tea! I’m no a big added sugar person but I do bake tons and I don’t ice very sweet desserts, so I always adjust sweetness when sugar doesn’t matter. Thanks in advance.

I don’t have such an info sheet, but I really should make them. However, I can tell my that my preferences are for Swerve (which is mostly erythritol) with a touch of liquid stevia extract (NuNaturals brand). I only use xylitol when I need a caramel sauce to stay liquid. Hope that helps for now!

I don’t use almond milk regularly and it kills me to open a container just for the little bit I’m going to use in a recipe because the rest of it will go to waste. I always have yogurt and whole milk on hand. Can I sub either of those for the almond milk?

You are an incredible artist Carolyn, truly gifted. May God bless your move to my beloved pacific northwest! I pray that your family will make many memories, beloved traditions and lifelong friends there!! I’m jealous, I moved to the south , and though memphis is home now I find myself missing the more pronounced fall time….. this amazingly yummy cake will help though, reminds me of apple picking time from my childhood!!! again, thank you for all you do, your husband must be very proud of his creative wife!!

Just made this cake and ate it for the first time. DE-LISH-USH!!!! It was so good, and so moist and so apple-y. Going to try as muffins/cupcakes next time for easier freezing. You are a genius! Good luck on your move. I think you’ll like it here in OR, lots of runners and health conscious folks, in addition to LOTS of foodies. Hope to meet you someday!

This recipe sounds and looks amazing! I love caramel and apples. Your site is by far my favorite (or should I spell it favourite – I am a fellow Canadian living in California and I smile every time I read your blog when I see the Canadian spellings). You have incredible recipes and great tips for LC baking. I am new to this lifestyle and couldn’t live without sites like yours. Thanks for all you do!

wow. just wow. I was worried the caramel sauce would recrystallize as I’ve had bad luck with LC caramels in the past – I used 1/2 swerve and 1/2 tagatose and added a drop of glycerin just in case – perfection. just had to heat it to drizzle!

This recipe was fool-proof. my medium apple was about 150g and the whole thing cooked up nicely but took about 25 minutes longer in my bosch convection oven (on standard bake setting, though) Everything turned out and the apple flavor, sweetness, and texture were all SPOT ON. HOORAY FOR CAROLYN’S GREAT INSTRUCTIONS & RECIPES!

i just made this in a 9×13 pan and it came out yummy!! SO moist and good! i had to make a few subs and it worked out perfectly, here is what i did [incase anyone is wondering :p]

I only had 2.5 cups of almond flour, so i used flax meal for the other .5 cups, its all i had and it turned out great!

i didnt have apples or apple flavor, but i really wanted apple so i used apple spice tea i had, i brewed like 6 bags in a half cup of hot water for a few mins and it was really strong, i used that in place of almond milk and it tastes appley and smells like apple cinnamon!!

i had to add a little almond milk because the batter was SO thick, maybe the flax? either way it turned out good, i also used maple flavoring because i wanted to see how it tasted lol. very yummy 🙂

the caramel sauce was not a success, it did taste very good but i did not have xylitol so i just left it out and it got hard fast and impossible to drizzle so it was clumped up all over the cake, and when it hardened it was crunchy, so i made a basic glaze from butter almond milk and powdered swerve.

so all in all it is very yummy and definitely hits the spot with a cup of hot coffee!! 🙂 thank you!!

I love your recipes but they all use some type of sweetener that contains xylitol or eurythitol (sp). I can’t use any type of sweetener that ends in “ol” . It makes me miserable sick. Sorbitol and manitol are the worst for me and it is the sweetener used in sugar-free candy. I use Truvia or Stevia. Can I use these instead in your recipes?

If you use Truvia then you ARE using erythritol! Check the ingredients. So clearly, erythritol is not an issue for you. This is common, all the sugar alcohols give people GI distress EXCEPT for erythritol. So yes…you can use Truvia in my recipes but it is sweeter than Swerve so you will need to cut back on the amounts some.

This is a very beautiful cake. I want to make it, but I’m strict ketogenic. I can use apple flavoring, but no apples. I know apples take up a large amount of room in the cake. What can I replace it with? And instead of the whey protein, will egg white protein work? Thank you much-Christy

Which do you prefer…this caramel sauce or your stand alone with molasses? I want to keep carbs low but my mom gave me a bag a very small (2.5-4oz) apples and I’m dying to have some. I saw the molasses recipe obviously had higher carbs but didn’t know if you felt it had better flavor/texture?
I’m afraid I’m probably getting too much fat for my probably moderate carb diet but trying to do this less stressful.

I’m about to make this. I was wondering whether there’s any reason why not to substitute your “The Best Low Carb Caramel Sauce” recipe for the one above? I am out of xylitol, and I know for a fact that TBLCCS works perfectly for me :). Thanks!

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Looking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more